Sweet potatoes are a colourful and adaptable substitute for potatoes or squash in a variety of cuisines thanks to their rich, sweet flesh. They are abundant in magnesium, potassium, vitamin C, and vitamin A. They will cook a little more quickly than a regular potato, allowing for direct baking and slicing.
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 1 cup unsweetened non-dairy milk (e.g., almond, soy, or oat milk)
- 1/4 cup nutritional yeast
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a saucepan, heat the non-dairy milk over medium heat until hot but not boiling.
- In a small bowl, whisk together the nutritional yeast, cornstarch, minced garlic, dried thyme, dried rosemary, salt, and pepper.
- Gradually whisk the nutritional yeast mixture into the hot non-dairy milk, stirring constantly until the mixture thickens.
- In a greased baking dish, layer the sliced potatoes, pouring some of the non-dairy milk mixture over each layer. Repeat until all the potatoes and mixture are used.
- Cover the baking dish with foil and bake in the preheated oven for about 45 minutes to 1 hour, or until the potatoes are tender.
- Remove the foil and bake for an additional 10-15 minutes to allow the top to brown slightly.
- Let the potato gratin cool for a few minutes before serving.
Nutrition Facts
- Calories: 250-300
- Protein: 15-20g
- Carbohydrates: 40-50g
- Fat: 3-5g
- Fiber: 10-15g
- Calories: 150-200
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fat: 1-3g
- Fiber: 5-8g
